Cape Gazette
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PLANT-BASED CHALLENGE, DINNER #3

By Dorothy Greet | Jul 29, 2014
Plant-Based Dinner #3

The challenge continues—to create delicious, healthful, satisfying dinners for 2 following these simple guidelines for whole food plant-based cooking and eating:

  • Include vegetables, fruits, beans and whole grains every day
  • Include greens everywhere possible (soups, salads, sauces, sandwiches, etc.)
  • Include starches in every meal (potatoes, oatmeal, brown rice, whole grain pasta, etc.)
  • Minimize salt
  • Avoid all added oil (no olive, coconut, canola, corn, peanut, etc.)
  • Avoid all animal products (no meat, dairy, cheese, fish, poultry, etc.)
  • Use nuts and seeds sparingly with the exception of chia and freshly ground flax seeds.
  • Use fruit for dessert and as a whole food sweetener instead of sugar.

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Dinner is served.  Here is tonight’s menu:

  • STUFFED PEPPER BOATS (Last night’s Tabbouleh worked perfectly for stuffing fresh raw red peppers.  You could also use steamed peppers and make another whole grain veggie stuffing.)
  • STEAMED FINGERLING POTATOES
  • STEAMED BEET GREENS FROM DINNER #1
  • CORN ON THE COB (Again?  You bet!  So sweet and tender this time of year.)
  • FRUIT BOWL (PEACHES, BLUEBERRIES AND BANANAS)

No recipes needed for tonight’s dinner.  We love leftovers and don’t hesitate to mix and match or present last night’s leftovers in a new form.  A simple, no fuss meal is often the most enjoyable for everyone.  

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